Pan Fried Noodles
Pan Fried Noodles
Ingredients
- 200 g yakisoba noodle
- 2 eggs
- 1 tablespoon oil
- 2 scallions, chopped
- 50 g pork, thinly sliced
- 1 cup bean sprout
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce, for color
- 1/2 teaspoon chili powder
- to taste white pepper
Instructions
- 1
Crack the 2 eggs into a bowl and lightly beat them.
⏱️ 1 min
- 2
Heat 1 tablespoon of oil in a wok over medium-high heat. Once hot, pour the beaten eggs into the wok.
⏱️ 1 min
- 3
Fry the egg, scrambling it with a spatula until cooked through. Remove the cooked egg from the wok and set it aside.
⏱️ 2 min
- 4
Add the 50g of thinly sliced pork to the wok. Cook through, stirring with a spatula until the pork is browned and fully cooked.
⏱️ 4 min
- 5
Add the 1 cup of bean sprouts to the wok with the cooked pork and stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 2 min
- 6
Add the 200g of yakisoba noodles to the wok.
⏱️ 1 min
- 7
Sprinkle white pepper, to taste, over the noodles and other ingredients in the wok.
⏱️ 1 min
- 8
Add the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of dark soy sauce (for color) to the wok.
⏱️ 1 min
- 9
Add the 1/2 teaspoon of chili powder to the wok.
⏱️ 1 min
- 10
Toss and stir-fry all the ingredients vigorously until smoky, ensuring the noodles catch a little color from the wok. This should take about 3-5 minutes.
⏱️ 4 min
- 11
Add the previously fried and set aside scrambled eggs back into the wok.
⏱️ 1 min
- 12
Continue stir-frying briefly to thoroughly combine all ingredients.
⏱️ 1 min
- 13
Finish by adding the chopped green parts of the 2 scallions to the wok.
⏱️ 1 min
- 14
Stir-fry briefly for about 30 seconds to incorporate the scallions.
⏱️ 1 min
- 15
Serve the pan-fried noodles immediately on a plate, optionally garnishing with additional chopped scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan Fried Noodles
- 200 g yakisoba noodle
- 2 eggs
- 1 tablespoon oil
- 2 scallions, chopped
- 50 g pork, thinly sliced
- 1 cup bean sprout
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce, for color
- 1/2 teaspoon chili powder
- to taste white pepper
Instructions
- 1
Crack the 2 eggs into a bowl and lightly beat them.
⏱️ 1 min - 2
Heat 1 tablespoon of oil in a wok over medium-high heat. Once hot, pour the beaten eggs into the wok.
⏱️ 1 min - 3
Fry the egg, scrambling it with a spatula until cooked through. Remove the cooked egg from the wok and set it aside.
⏱️ 2 min - 4
Add the 50g of thinly sliced pork to the wok. Cook through, stirring with a spatula until the pork is browned and fully cooked.
⏱️ 4 min - 5
Add the 1 cup of bean sprouts to the wok with the cooked pork and stir-fry for 1-2 minutes until slightly tender-crisp.
⏱️ 2 min - 6
Add the 200g of yakisoba noodles to the wok.
⏱️ 1 min - 7
Sprinkle white pepper, to taste, over the noodles and other ingredients in the wok.
⏱️ 1 min - 8
Add the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of dark soy sauce (for color) to the wok.
⏱️ 1 min - 9
Add the 1/2 teaspoon of chili powder to the wok.
⏱️ 1 min - 10
Toss and stir-fry all the ingredients vigorously until smoky, ensuring the noodles catch a little color from the wok. This should take about 3-5 minutes.
⏱️ 4 min - 11
Add the previously fried and set aside scrambled eggs back into the wok.
⏱️ 1 min - 12
Continue stir-frying briefly to thoroughly combine all ingredients.
⏱️ 1 min - 13
Finish by adding the chopped green parts of the 2 scallions to the wok.
⏱️ 1 min - 14
Stir-fry briefly for about 30 seconds to incorporate the scallions.
⏱️ 1 min - 15
Serve the pan-fried noodles immediately on a plate, optionally garnishing with additional chopped scallions.
⏱️ 1 min